| Chef: Rodney Woodley | |
| Food Mood: Meats | |
| Cuisine: Barbecue | |
Servings: 4 |
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Ingredients |
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| Marinade 2 Tbsp, toasted cumin seed 2, whole lemons zested and minced, and juiced 1 tsp Honey 1 Tbsp Worcestershire 1/4 tsp Garlic powder 1 Tbsp Olive oil Lamb 1 lb (approx.) Lamb cubes |
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Method |
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| Toast cumin seed and ground with mortar & pestle. Place ground cumin in small mixing bowl and combine with all other ingredients. (Use as a marinade for chicken, beef, pork or lamb.) Marinade and assemble kabobs: Marinade lamb cubes for 1 ? 4 hours. Since there is no acid (ie. vinegar, citrus juice, wine), there is no worry of over marinating. The longer the better. Remove the meat from the marinade and skewer. Grill the kabobs until the meat is cooked through. Serve with Pita bread, (or flatbread) and Cucumber and Tomato Tzatziki. |
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Notes |
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| serve with Cucumber and Tomato Tzatziki | |
